Soak the beans overnight. Peel and chop finely the onions and the garlic. Remove the skin of the thighs, fry them on oil (or on the fat reduced from their skin) until all surfaces turn white. Remove from the pot. In the remaining oil sauté the onion and the garlic, sprinkle with the paprika and add a little bit of water. Strain the beans, add to the onions and put in the thighs as well. Cover with water (about 1 quart). Over high heat bring it to a boil, add salt and pepper to taste, then reduce the heat and cook, covered, for about 1 1/2 hours until tender. When done, remove the meat. Let the beans rest for 10 minutes. During this time, the fat will rise to the top. Sprinkle the flour into the fat. As soon as the fat dissolves the flour, bring it to a boil again. This technique, known as flour-sprinkling, is used to thicken the sauce of various dishes. Before serving, heap the beans on a serving platter, arrange the thighs on it, then brush the top with the chopped and sautéed garlic.

Advice
– Use smoked goose thighs if desired. Soak it at the same time with the beans, strain and cook together.